Perfect Roasted Chicken or Turkey

I love brined chicken! (or turkey!)
I originally started brining poultry because of my contrary nature. I was going to cook Thanksgiving dinner for the whole family....but I wasn't going to do it the regular way!

Blue Ribbon Recipe

The brining technique really made the chicken moist! The flavors are wonderful and your guests are sure to be impressed. The Test Kitchen

THE SPICE RUB

THE EXTRAS FOR THE SAUCE

How to Make Perfect Roasted Chicken or Turkey

2Trim extra fat from around the cavity of the chickens. Rinse well and drain.

3Place trash bag in the ice chest, and place chickens in it. Pour water over the chickens, add the bay leaves and ice. If the chickens are not covered, add more water. Tie bag shut, close ice chest and let soak for 8 hours.

4Preheat oven to 400*

5Cut celery into 1 inch chunks and cut the onion into 1/4 inch wedges. Slice the lemon into 8 wedges.
Place in bottom of large roaster.